2. Spicy Garlic Broccoli RabeBitter greens like broccoli rabe make a good counterpoint to rich,
creamy dishes. This dish has a sort-of-Italian feel, but
you can substitute a little chopped canned chipotle pepper for the red
pepper and better match Mexican and Southwestern dishes, or use sesame oil and Sriracha for Asian ones.

3. Brussels Sprouts with Crisp ProsciuttoThe key to great Brussels sprouts is to cook them a very short time or
a very long time―you want to either maintain their fresh crispness or
slowly caramelize their natural sugars. This recipe takes the short
route, cooking the whole dish in just nine minutes. Crisp, salty,
meaty, pan-fried prosciutto balances the sprouts' vegetal character,
and a simple lemon-butter dressing brightens the flavor. Try this dish
with a quick soup or stew.

4. Orange and Red Onion Salad with Red PepperThis simple dish dresses raw orange and red onion with just olive oil
for a nice, light flavor whose acidity and pungency make an excellent
counterpoint to cold-weather dishes made from fattier cuts of meat,
such as beef stew.

5. Yellow Squash Ribbons with Red Onion and ParmesanThis impressive-looking dish is easy and fast, and thanks to the
pungent onion and meaty Parmesan, it has big flavor. Zucchini works
just as well as yellow squash here, but be gentle when stirring so you
don't break the ribbons. A grilled meat, especially pork or beef, is the best kind of main dish for this side.